Matt, how about a few words about this device. Can you give us some more detail about what you've discovered w/ regard to the historically problematic issue of the temp above the pie being significantly hotter than the baking stone surface? Have you taken some temp readings in various places? How much pre-heat time to get to xx temp? How hot does the outside get? Much issue w/ temperature control/regulation?

Right now I cook in my hacked oven during the winter months, but it's difficult still to get the temp above the baking stone just right.

Be great to hear some more detail on this product.

Thanks Matt,

Noel

Top heat is not an issue with this particular oven because you have the ability to control the top heat separately. The only modification that I have made was to double up on the stone to decrease the distance to the the top element which now sits at 3.5" from the bottom stone. The trick is to blast the top element about 30 seconds prior to loading the pizza, any longer it will heat the bottom stone too much. Preheat time is fairly quick, you can accelerate it by using the upper element. The deck was a little too hot on the pizza show above, I'm still experimenting & have yet to settle on a particular method. The oven vents from the top front so it can get quite hot.

Hey BrickStoneOven..thanks for the post.... unfortunately I cannot find even one of them on Ebay ...maybe I'm just dense ... would you be so kind as to gimme a link ? I really think that oven will work for me. Thanks in advance FB/STP

I posted a couple links before on here so I went back and checked them and they were both sold. I checked to see if he was selling anymore and he isn't. I also checked on ebay and none were on. Maybe you can contact the ebay member that was selling them and ask him if he will be selling more in the future. Here is his ebay page http://myworld.ebay.com/cn_sage/.

I posted a couple links before on here so I went back and checked them and they were both sold. I checked to see if he was selling anymore and he isn't. I also checked on ebay and none were on. Maybe you can contact the ebay member that was selling them and ask him if he will be selling more in the future. Here is his ebay page http://myworld.ebay.com/cn_sage/.

Fred,Sorry a little late on this one; his name is Ming & you can email him at the link that David posted.

matt, now that you have spent some more time with your oven I was wondering if you timing is still the same. Just still curious what your highest bottom stone temp is that will provide you with a perfectly even top to bottom bake.

matt, now that you have spent some more time with your oven I was wondering if you timing is still the same. Just still curious what your highest bottom stone temp is that will provide you with a perfectly even top to bottom bake.

Hi Scott,Yes it is. I find about 700-725 to be the sweet spot. What's been working really good lately is loading the pizza on a screen & then removing it from the screen when it's almost done & popping it back in for a few seconds without the screen. It gives the bottom a nice char.

cool, thanks for getting back to me. Yeah, I sometimes have to put a screen under the pie after it has had a minute or two on the stone first and the pies still turn out great. I think this is my year for a wood burning oven to get neapolitan temps, though. These ovens are definitely the way to go for making it though the cold new england winters, and im not convinced a wood burning oven is going to do NY or Coal oven pies any better.

Thank you David, thats very nice of you to say that. Seriously though, that maytag oven at my old Boston apartment really could do neapolitan pizzas, so I didn't find the need for any more heat or a more even bake. The pizza I was able to make there was just as good as the best Neapolitan pizzas I have had elsewhere, and 1-2 minute bakes were possible. As I learned more about my likes and dislikes I realized that I actually don't like sub 1 minute bakes, so I was very content with my heat situation until I had to move about a year and a half ago. The positive side of all this is that my new oven, capable of a perfect coal oven bake, forced me to really dig in and perfect that style for my own tastes. Now, I think I might even prefer that style.